Top Sirloin Carne Asada Burrito

by Angie McGowan on January 28, 2010

This is a quick and easy recipe for a carne asada burrito, perfect for a quick weeknight meal. Carne asada is traditionally made with a cheap cut of beef, like skirt steak. However, I rarely eat beef, and when I do, I prefer to spend a little money on a nicer cut of beef. With this recipe, I used top sirloin, and sliced it into small strips before cooking it. Using a top sirloin means it is not necessary to tenderize the meat with a marinade before cooking it either. I simply added some spices to the beef before sauteing it. Sauteing the meat quickly like a stir fry is the key to this quick one dish meal. Make a simple guacamole with avocados, cilantro, garlic, and freshly squeezed lime juice to add to the burrito. My grocer didn’t have any ripe Hass avocados the day I made this dish, so I just substituted with the large green avocados. I am not sure of their exact name, we just call them Florida avocados. I do not usually buy the Florida avocados though, because they are much lower in the healthy fats than Hass avocados. They are great for dieters, or as a mayonnaise substitution. Add pico de gallo to finish, which is simply chopped tomato, cilantro, onion, and a little salt.

7 Responses to “Top Sirloin Carne Asada Burrito”

I’m always looking for simple week night meals and this looks right up my alley! I can’t wait to try it. For some reason I am intimidated by beef, but I will forgo my fear and give your recipe a try =)

Nice blog, however your use of the term asada is incorrect. Asada means grilled, quite a different taste than fried as in your recipe. Here in Mexico the beef is sliced into thin slices, then marinated, sometimes, and grilled then cut into smaller pieces.

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